Homemade Yogurt

Adapted from Michael Reeps’s recipe.  Michael has a lot of helpful pictures, facts and tips about the yogurt making process that I have not included here.

What You’ll Need:

  • 1 Half gallon of milk
  • 2-3 Tbs of plain yogurt (as a starter)
  • 1 8-10 Qt stock pot
  • 1 4-5 Qt pot with lid
  • 1 Metal or plastic spoon
  • 1 Dial thermometer with clip
  • 1 Heating pad

Instructions:

  1. Create a Water Jacket. Place larger pot in sink. Place smaller pot inside it. Fill larger pot until water line goes about half way up the side of smaller pot.
  2. Sterilize Equipment. Place your thermometer and spoon in the large pot of water. Place smaller pot upside down over larger pot. Heat water until boiling.
  3. Add Your Milk. Carefully pour your milk into the smaller pot. Clip your thermometer to the rim of the smaller pot.
  4. Heat to 185°F, stirring frequently.
  5. Cool to 110°F. Carefully place pot of milk in cold water bath. Stir occasionally.
  6. Pitch Your Yogurt. Pour your 2-3 Tbs of yogurt into your 110°F milk.
  7. Stir, Cover & Warm. Stir milk well to distribute yogurt you just pitched. Cover with lid. Set heating pad to medium and place on a cutting board. Place pot of pitched milk on top. Cover with a dish towel.
  8. Wait Seven Hours. *Michael recommends waiting 7 hours…I would wait 10 hours as I prefer thicker yogurt.
  9. Remove from heating pad and uncover yogurt. Use a spatula to see that milk has curdled. Stir vigorously to mix curds in with liquid.
  10. Pour into Containers. Chill Overnight.
  11. Be sure to reserve 2-3 Tbs of your yogurt for you next batch!

Related Posts:

Making Yogurt Make Itself

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